Char Siu Bao (Chinese Steamed Buns with Char Siu Pork Filling)
Also known as Char Siu Bao, these steamed buns are filled with char siu pork and have Cantonese origins. Try this Chinese Fusion Recipe!
Total time: 60mins - 120mins
1 pkt dried yeast
1 cup lukewarm water
4½ cups flour
¼ cup sugar
2 tbsp vegetable oil
½ cup boiling water
2 tbsp oil
1 spring onion (chopped finely)
1 clove garlic (chopped finely)
1kg cooked pork (cut into small cubes)
2 tbsp Lee Kum Kee Char Siu Sauce
2 tbsp Yeo's Light Soy Sauce
2 tbsp Lee Kum Kee Oyster Sauce
1 tbsp sugar
1 tbsp corn flour (dissolved in 2 tbsp water)
- Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with a cloth and allow to rise for 1 hr, until bubbles appear.
- 2. Dissolve ¼ cup sugar and vegetable oil in ½ cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add remaining flour.
- Knead dough on a lightly floured board until smooth. Put into an extra large, greased bowl in a warm place. Cover with a damp cloth and allow to rise until doubled in size (approx 2 hrs).
- Heat 2 tbsp oil in wok. Stir fry finely chopped spring onion and garlic for 30 secs. Add pork cut into small cubes. Stir fry for 1 min. Add soy sauce, oyster sauce, char siu sauce and remaining sugar.
- Add dissolved cornflour. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
- On a floured board, knead dough for 1 min and roll into one long, sausage-like roll 5cm in diameter. Slice the roll crosswise into 3cm pieces.
- Flatten each piece with the palm of your hand and roll with rolling pin into 8cm rounds.
- Place 2 tbsp of filling in the centre of each round of dough.
- Gather the dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.
- Place each Chinese bun on 5cm square baking paper on a steamer tray. Cover with a towel. Allow to rise for 1 hr, until dough springs back when touched with finger. Remove towel.
- Steam over briskly boiling water for 10 mins.